Blog – buononaturale

Our ORGANIC Soy mayonnaise received the Gold (“Excellent Taste”) medal at the 2022 Mediterranean Taste Awards held in London, UK, between February and March 2022.

This is our second award in less than six months, since TUTTOFOOD 2021, when buononaturale was selected by Fiera Milano SpA as a finalist of the “Innovation” category at the Better Future Award in Milan, Italy, for its newest line of classic Italian sauce recipes reformulated to be both organic and vegan.

These are promising results demonstrating how a more innovative sustainable decision (as translating into the ingredients list and production method behind our ORGANIC vegan sauce line) can adequately synthesize the two qualities every modern consumer is looking for in their food: good taste and greater sustainability.

Along with our successful participation in a frontline contest for the international Food&Beverage industry, buononaturale has also embarked on other ambitious projects in these early months of 2022. In barely three months, we have launched virtual stores on four of Europe’s F&B industry’s favorite online platforms: two BtoB markeplaces that tens of thousands of specialized European and global retailers rely upon for their procurement (Faire.com and Ankorstore.com); another BtoB marketplace for French restaurateurs (Metro France); and, finally, a BtoC platform owned by the massive Carrefour group and aggregating France’s biggest organic food enthusiasts (Greenweez.fr).

We want to thank all of those who contributed to transforming these first three months of 2022 into a milestone on our journey toward a prevailing wholesome, balanced eating lifestyle. We look forward to seeing you at the next major international trade show of the Food&Beverage industry, Fira de Barcelona’s ALIMENTARIA, which will be held in Barcelona from Monday, April 4 to Thursday, April 7. Come to visit us in Hall P2, Level 0, Street E, at booth #500-15, where we were selected by the Italian Government to exhibit in the Italian Pavilion.

SPOILER ALERT: On April 4, as the first work-Monday of the month but the day on which the ALIMENTARIA trade show begins, we will not broadcast the seventh episode of our latest cooking miniseries, “The Chef’s Corner.” Stay tuned for another breathtaking episode to travel the world with us, fair after fair.

What a better note to end this 2023 on than a fabulous, convivial #buononaturale-style event organized in our very own #buononaturale homeland?

Upon returning from our participation in the Speciality Food Festival of Dubai, UAE (Nov. 7-9), this Thanksgiving (Nov. 23-24), in collaboration with our Partner, and premium food service distributor, Transgourmet France, we hosted in Avellino world-renowned chefs of the likes of 3-Michelin-starred Christian Le Squer of Paris’ LeCinq, 1-starred Raffaele de Mase of Paris’ Relais & Châteaux, Flora Mikula of l’Auberge Flora,Cyril Bosviel of the Institut Paul Bocuse and former chef to the French Prime Minister at Matignon, and 7th-generation oyster farmer and French actor Joël Dupuch.

We therefore showcased our full range of premium Italian food service products: from Serino chestnuts and semiartisanal pasta to IGP/DOP charcuterie and natural sorbetti in their own fruit shell (containing about 70% of the raw fruit). We all viewed, tasted, fell in love with the premium-ness of our Italian food products, also by partnering with fellow Campania-based producers of the likes of De Nigris Group (balsamic vinegar), Caffè Trucillo (coffee), Olio Basso (oil), and the canteens of Villa Raiano (DOCG wines).

This September has seen the buononaturale team engaged in two main sector events:

On September 10-12, the Sirha Omnivore Paris trade show took place in the Parc Floral de Paris, the world’s lead event for the food service industry, bringing together Michelin-starred chefs and up-and-coming talents every year since 2003. Here, we exhibited our premium food service line in La Scène Origine et le Marché des Producteurs by our Partner Transgourmet France, as part of its top global premium-line producers. Among the more notable moments?… We went live on #sceneorigine over two days, the #hubdeschefs became buononaturale-themed with Chefs of the likes of Christian Le Squer and Bernard Leprince discussing, wearing, and cooking the #eatwellwithbuononaturale story. Finally, we cooked various shapes of our bronze wire-drawn pasta (in all its formats: dry, fresh, frozen), from typical local ones such as scialatielli and fusilli avellinesi to the more unique potato buttons (purple or lemon-flavored) and ravioli with baccalà (or cod), pumpkin, butter and sage, etc…
Earlier on, we sponsored the 106th edition of the Giro d’Italia, a three-week Grand Tour cycling stage race, and the Irpinia Mood Food Festival. From August 31 through September 3, we stayed indeed in Irpinia, our hometown, a fertile province flanking the Southern Italian Apennines also known for its three DOCG wines. Here, the Irpinia Mood Food Festival unfolded in a majestic 19th-century prison, Carcere Borbonico, where top Italian chefs cooked various buononaturale products in the making of typical regional dishes.

Where can you find us next?… On November 7–9, the Speciality Food Festival returns to the Dubai World Trade Centre. Here, we invite you to pay us a visit in the Italian Pavillion, on booth #HP2-230.

These early 2023 months have seen the buononaturale team engaged in various sector events:

Just a few weeks ago, on May 8-11, the TUTTOFOOD trade show welcomed to Milan over 1,200 exhibitors and 83,000 industry professionals from 132 countries. Here, on the buononaturale booth (#K32, Hall 5P), we held four days of continuous showcooking, which focused on simple combinations of our ORGANIC (and often vegan) sauces with our frozen pasta — with 18-month shelf life instead of 30 days. We cooked various shapes, from typical local ones such as scialatielli and fusilli avellinesi to the more unique potato buttons (purple or lemon-flavored) and ravioli with “baccalà” cod, pumpkin, butter and sage, etc…
Earlier this Spring, on 16-17 April, in a human-scale setting at the ExCel center of London, the Natural & Organic Products Europe (NOPEX) trade show opened the doors for its 25th edition, welcoming over 10,500 exhibitors in just two days. The buononaturale booth (#Q40-H) in the Italian Pavillion welcomed illustrious guests, including gluten-free Chef Antonio Alderuccio (here for The Times’ feature story).
buononaturale also exhibited at Nurnberg’s BIOFACH, which came back this February, 14-17, with an impressive first in-person show. The four-day event attracted almost 36,000 industry professionals from 135 countries, all focused on organic and natural foodstuffs. Here, we exhibited in the Italian Pavilion, on booth #110-15, Hall 4.

These first few months of Fall have seen us engaged in various sector events.

On 1–4 September, buononaturale visited the IRPINIA MOOD FOOD FESTIVAL in the homonymous province flanking the southern Italian Apennines, where our brand was born, along with a millennia’s worth of culinary practices from pasta-making to gelato-making, also known for three DOCGs: the highest classification that can be awarded to an Italian wine. This local food festival took place in a majestic 19th-century prison, the Carcere Borbonico, and was attended by more than five Michelin-starred chefs and other leading names in the industry such as Joe Bastianich. Gambero Rosso talks about the food festival as follows. During the four-day event, Chefs Paolo Barrale and Marianna Vitale cooked vegetable-stuffed ravioli and rustic arancini, respectively, starting from some of our delicacies.
On 25–26 September, in a human-scale setting at Porte de Versailles, in Paris, the GOURMET SELECTION trade show welcomed 350 exhibitors of gourmet food products and over 4,000 industry professionals. Here, TV presenter Vincent Verniot moderated a show cooking with French chefs Julien Serri and Natasia Lyard, who served to large crowds at 1pm the buononaturale ORGANIC Carnaroli rice cooked with our ORGANIC Boiled peas. In the meantime, we exhibited in the Italian Pavilion, on booth #F020.
Finally, the FRUIT ATTRACTION trade show organized by IFEMA MADRID and FEPEX was held in Madrid, Spain, on 4–6 October, a landmark event for the commercialization of fruits and vegetables worldwide. Our booth, #3C01D, in the Italian Pavilion saw a lot of traffic due to the uniqueness of our offer.

We want to thank all of those who contributed to transforming these three sector events into important moments on our journey toward a prevailing wholesome, balanced eating lifestyle. We look forward to seeing you at the next major international trade show of the Food&Beverage industry, for the Ho.Re.Ca or Food Service channel, SIAL, which will be held in Paris from Saturday, October 15 to Tuesday, October 18. Come to visit us in Hall 1, on booth #1C 156.

This summer, buononaturale arrives on American shores. In collaboration with Talia di Napoli, we have launched a kit of three 100% Italian toppings for pizzas and more.

From today, the Talia by buononaturale toppings are available for online purchase all over the United States. Just navigate to Talia’s website and add to your cart either the toppings kit or one or more toppings in combination with a Talia pizza for just $5 a jar.

We are talking about three unique Italian products, natural or from organic farming, preserved in 100% glass jars:

Natural Acacia honey with black summer truffle (click here for the product page);
Organic hot Calabrian chili in oil (click here for the product page);
Organic sundried tomatoes in olive oil (click here for the product page).

What are you waiting for… add the Talia by buononaturale toppings kit to your cart so you can garnish your pizzas or other bases.

Who is Talia di Napoli? Find them in Forbes or on Fox Business. They aim to bring the authentic artisanal Neapolitan pizza to the tables of American families, directly from the ovens of their pizzeria in Campania. Their pizzas are prepared following the ancient Neapolitan recipe, cooked in a wood oven, and then cryogenically frozen in a liquid-nitrogen refrigeration tunnel that “puts them to sleep,” preserving all the properties of the initial product.

Among this year’s developments, buononaturale arrives in Germany. Our organic products are now available throughout Germany, via the MrGusto online platform, which specializes in exclusive Italian delicatessens and wines.

Access our store on MrGusto at the following link.

With our partnership with MrGusto we, thus, continue to make progress in the online community. In barely six months, we have launched virtual stores on four of Europe’s F&B industry’s favorite online platforms: two BtoB markeplaces that tens of thousands of specialized European and global retailers rely upon for their procurement (Faire.com and Ankorstore.com); another BtoB marketplace for French restaurateurs (Metro France); and, finally, a BtoC platform owned by the massive Carrefour group and aggregating France’s biggest organic food enthusiasts (Greenweez.fr).

Another current event is our landing on the American continent, North and South, through the Hispanic Retail Chamber of Commerce (“HRCOC”). Read our press release here, on Diario Retail, the HRCOC communication arm. The Chamber’s mission is “to be the voice of US Hispanic Retail businesses and represent their interests and priorities to government and in the media…” and “serving members of every size and retail sector (supermarkets, food & beverages distributors…).” Watch our entry interview on the network channels.

From October 22 through October 26, Milan hosted the 2021 edition of the TUTTOFOOD international trade, a cornerstone event in Italy and around the world for excellence and innovation in the Food&Beverage industry. TUTTOFOOD 2021 took place simultaneously with HostMilano and MEAT-TECH, the event dedicated to technological advances for meat processing and ready meals.

The end result was astonishing, especially considering the two years of closure due to the pandemic: Over 150,000 visitors, far more than the over 82,000 registered in the previous edition of 2019; over 1,400 exhibiting companies, of which 433 from abroad representing 43 countries.

At buononaturale, we experienced a very lively stand in Hall 14, # A43. What is more, our line of organic vegan sauces was showcased in Hall 6 (booth M23) as a finalist in the “Innovation” category of the Better Future Award, organized by Fiera Milano SpA. Over the five-day event, our team met over 500 guests, cooked over 100 original recipes, and showcased over 90 unique Italian specialties. Our Chef Ambassador Vincenzo Squarciafico, who boasts twenty years of experience in Russia and around the world, delighted visitors with his innovative remakes of traditional Italian dishes. The key principles of our brand were at the heart of each recipe, which relied exclusively on buononaturale products: the elegant naturalness of a country with over 3,000 years of history, the stupefying result of innovation carried out also with eye on simplicity and rapidity.

We want to thank all of those who contributed to transforming this five-day trade show into a milestone on our journey toward a prevailing wholesome, balanced eating lifestyle. We look forward to seeing you at the next major international trade show of the Food&Beverage industry, The Specialty Food Festival, which will be held in Dubai from Sunday, November 7 to Tuesday, November 9. Come to visit us in the Zabeel Hall of the Dubai World Trade Center, at booth # Z4 F51 8, where we were selected by the Italian Government to exhibit in the Italian Pavilion.

SPOILER ALERT: Today, as the first Monday of November, we will broadcast the second episode of our latest cooking miniseries, “The Chef’s Corner,” with the aim of taking you around the world with us, fair after fair. We will continue our journey at CIBUS 2021, with another breathtaking episode.

This September, we accompanied our partner Transgourmet France on a spectacular tour of France, for two of the most prestigious trade shows in the industry.

From 11 to 13 September, we were present with our high-quality Italian specialties (starting from our semi-artisanal pasta) on the Transgourmet France booth for the 16th edition of the Omnivore Food Festival, held at the Parc Floral de Paris. During this three-day event, the stand hosted some of the most prominent personalities in our industry, starting with the legendary chef Alain Ducasse.

From 23 to 27 September, we visited our partner at Sirha in Lyon, on booths C and D 72 in Hall 2. Here, we witnessed another landmark event of this 2021, the victory of the Italian team in the Pastry World Cup (“Coupe du Monde de la Pâtisserie”). The team, made up of three well-known pastry chefs (chocolate specialist Massimo Pica, sugar specialist Lorenzo Puca, and gelato specialist Andrea Restuccia), won Italy its third gold in the food Olympics.

We look forward to seeing you at the TUTTOFOOD international trade show, which will be held in Milan from 22 to 26 October. Come and visit us in Hall 14 at Booth #A43.

SPOILER ALERT: Follow us to find out more about The Chef’s Corner. Every first Monday of the month, starting from 4 October 2021, we will broadcast our latest cooking miniseries, “The Chef’s Corner,” with the aim of taking you around the world with us, fair after fair, city after city. We will take off from Parma, Italy, where the first in-person trade show of the year took place this past August, with a series of breathtaking episodes.

buononaturale’s alternative tomato sauces, exquisitely vegan, are now also available in Singapore. Seek them out!

Under the guidance of Chef Vincenzo Squarciafico, this episode is meant to show you (culinary) tricks to customize century-old hearty recipes from across the Italian peninsula to modern needs: speed, simplicity, quality, aesthetics. In other words, be ready to savor the Italian Dolce Vita without renouncing other aspects of your life.

Today’s masterpiece: Pan-fried thyme-scented red mullet garnished with tomatoes and soya sprouts.

***

INGREDIENTS for 2 portions:

buononaturale Tomato sauce with soia;
buononaturale Pistachio pesto;
buononaturale Soy mayonnaise;
2 whole small red mullets;
1 small bunch of fresh parsley and thyme;
1 clove of fresh garlic;
Extra-virgin olive oil, sunflower oil, salt, and black pepper to taste.

***

PROCEDURE:

Chop fresh parsley leaves and put them in a small bowl;
Add olive oil and pepper and mix everything;
Fillet the red mullets and add salt;
Add olive oil and a crushed garlic clove to a pan;
Sauté at low temperature in another pan the buononaturale Tomato sauce with soia and leave it to thicken for 10 minutes;
Cook the red mullet fillets for 6 minutes;
Aromatize the fillets with rosemary or fresh thyme;
Plate up starting with the buononaturale Tomato sauce with soia;
Remove your fillets from the pan and lay them over absorbent paper;
Decorate with the buononaturale Soy mayonnaise;
Add the buononaturale Pistachio pesto to the fleshy inside of the red mullet fillets;
Finish up with some fresh parsley in olive oil.

Buon Appetito!

Older Posts

After The Gold Excellent Taste Award 2022, We Travel To ALIMENTARIA.

Haute cuisine event with Transgourmet France in the buononaturale lands.

In Paris, The Sirha Omnivore’s Hub des Chefs Became buononaturale-Themed.

This 2023 TUTTOFOOD Was A Triumph, With Four Days of Showcooking.

Four F&B trade shows in two months, now we are waiting for you at SIAL 2022 in Paris.

The buononaturale Pizza Toppings Are Now Available for Online Purchase in The USA.

Through MrGusto and The HRCOC, we are now reaching German eaters and Hispanic retailers wherever they are.

Innovation Award Finalists At TUTTOFOOD 2021, With 150,000 Visitors.

We Follow Our Partners Around The World… This Fall We Came to Omnivore Paris and Sirha Lyon With Transgourmet France.

Eat Like Italians – 1X05: Pan-fried thyme-scented red mullet with soya sprouts.